Pitta Country Style Bread
August 04, 2016
Categories: Breads, Greek, 5 Ingredients Or Less, Baking Mix (Bisquick/Clone), Brunch, Entertaining, Ladies Luncheon, Regional Holiday, Sunday Dinner, Winter, Oven Bake, Stove Top, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Yeast Bread, Flour, Oil more
"Here this recipe is an authentic Greek Pitta; soft, slightly bubbly bread that is a pleasure to make. It can be eaten in a variety of ways, such as filled with salad or little chunks of barbecued meat."
- Serving Size: 1 (64.7 g)
- Calories 218.7
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 743.3 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 6.5 g
- Sugars - 0.3 g
- Protein - 8.3 g
- Calcium - 21.9 mg
- Iron - 2.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.7 mg
Combine the flour, yeast and salt. Combine the olive oil and 1 cup water, then add the flour mixture, stirring in the same direction, and then working with your hands until the dough is stiff.
Place the dough in a clean bowl, cover with a clean dish towel and leave in a warm place for at least 30 minutes and up to 2 hours.
Knead the dough for 10 minutes, or until smooth. Lightly oil the bowl, place the dough in it, cover again and leave to rise in a warm place for about 1 hour, or until doubled in size.
Divide the dough into 12 equal pieces. With lightly floured hands, flatten each piece, then roll out into a round measuring about 8-inch x 1/4-1/2-inch thick.
Heat a heavy frying pan over medium-high heat. When hot, lay one piece of flattened dough in the pan and cook for 15-20 seconds. Turn it over and cook the second side for about 1 minute.
When large bubbles start to form on the bread, which should be after about 1-2 minutes or so, turn it over again. It should puff up. Using a clean dish towel, gently press on the bread where the bubbles have formed. Cook the bread for a total of 3 minutes, then remove the pitta from the pan. Repeat with the remaining dough.
Wrap the pitta breads in a clean dish towel, stacking them as each one is cooked.
Serve the pittas hot while they are soft and moist, with a main meal, such as lamb kebabs, or as part of a meze table.
Variation on Baking Instead, below
To bake the breads, preheat the oven to 425-degrees Fahrenheit.
Fill an unglazed or partially glazed dish with hot water and place in the bottom of the hot oven.
Alternately, arrange a handful of unglazed tiles in the base of the oven. Use either a non-stick baking sheet or a lightly oiled baking sheet and heat in the oven for a few minutes.
Place two or three pieces of flattened dough on to the hot baking sheet and place in the hottest part of the oven.
Bake for 2 - 3 minutes, or until puffed up. Repeat with the remaining dough.
Makes 12 pitta breads.
Tips & Variations
No special items needed.